Production of pasta from composite flours
Development of composite flours
Versandkostenfrei!
Versandfertig in 1-2 Wochen
26,99 €
inkl. MwSt.
PAYBACK Punkte
13 °P sammeln!
The objective of this titration work was to develop a whole food pasta from compound flour (whole wheat flour, quinoa and oats) and chia seeds with high protein content, good acceptability complying with the Ecuadorian standard. During the research, the formulations of the flours were characterized and a mix of flours with good characteristics was designed for the elaboration of the new product. For the development of the formulations, a mixture design with a cross factor was made. The best formulated wholemeal pasta was HT80% HQ15% HA5% and the results of the physicochemical characterization ...
The objective of this titration work was to develop a whole food pasta from compound flour (whole wheat flour, quinoa and oats) and chia seeds with high protein content, good acceptability complying with the Ecuadorian standard. During the research, the formulations of the flours were characterized and a mix of flours with good characteristics was designed for the elaboration of the new product. For the development of the formulations, a mixture design with a cross factor was made. The best formulated wholemeal pasta was HT80% HQ15% HA5% and the results of the physicochemical characterization and sensory analysis were: protein 16.34%, moisture 12.25%, ash 0.84%, acidity 0.24%, general acceptability of the raw pasta (100) was "I like it very much", for the acceptability test (n=30) the result was "I like it very much" and in the descriptive test with the presence of trained panelists (n=5) it was "like it".
Andere Kunden interessierten sich für
